Peruvian Chicken and Green Sauce

This succulent Peruvian chicken with creamy green sauce has transformed my family's grilling routine from ordinary to extraordinary. The bold marinade infuses the chicken with incredible flavor while the vibrant green sauce adds a cooling, spicy kick that makes this dish truly unforgettable.

I first made this Peruvian chicken for a neighborhood cookout and it disappeared faster than any other dish. Now my friends specifically request "that amazing green sauce chicken" whenever we gather for summer barbecues.

Ingredients

• For the Chicken:
• Boneless skinless chicken thighs these stay juicier than breast meat and absorb marinade beautifully
• Garlic fresh cloves provide essential aromatic flavor to the marinade
• Soy sauce adds umami depth and helps tenderize the meat
• Lime juice the acidity balances the savory elements and helps tenderize
• Olive oil ensures moisture and helps carry the flavors
• Cumin essential for authentic Peruvian flavor with its earthy warmth
• Paprika adds subtle smokiness and beautiful color
• Dried oregano contributes herbal notes that complement the other spices
• For the Green Sauce:
• Jalapeños provide heat that can be adjusted by removing seeds look for firm peppers with glossy skin
• Fresh cilantro the signature herb that gives this sauce its vibrant color and flavor
• Green onions add mild onion flavor without overpowering
• Garlic adds pungent depth to balance the creamy elements
• Mayonnaise creates the rich base of the sauce
• Greek yogurt adds tanginess and lightens the texture
• Lime juice brightens all the flavors and cuts through the richness
• Olive oil emulsifies the sauce for the perfect consistency

Step-by-Step Instructions

Prepare the Marinade:

Combine garlic cloves soy sauce lime juice olive oil cumin paprika oregano and black pepper in a blender. Blend until completely smooth about 30 seconds. The marinade should have a rich reddish-brown color and smooth consistency. This powerful mixture will penetrate the chicken fibers for maximum flavor.

Marinate the Chicken:

Place chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and massage gently to ensure all pieces are evenly coated. Place in the refrigerator for at least 8 hours but preferably 24 hours for the deepest flavor development. The longer marinating time allows the soy sauce and lime juice to tenderize the meat while the spices infuse throughout.

Make the Green Sauce:

Add jalapeños cilantro green onions garlic mayonnaise Greek yogurt lime juice salt and pepper to a blender. Process until completely smooth scraping down the sides as needed. With the blender running slowly drizzle in the olive oil until fully incorporated. The sauce should be vibrant green with a smooth pourable consistency. Transfer to a serving bowl cover and refrigerate until serving time. This allows the flavors to meld together perfectly.

Grill the Chicken:

Preheat your grill to medium-high heat approximately 350°F. Remove chicken from the marinade letting excess drip off. Place thighs directly on clean oiled grates. Close the grill lid to maintain consistent heat and cook for 5-6 minutes until golden brown with clear grill marks. Flip using tongs and cook another 5-6 minutes until the internal temperature reaches 165°F. The chicken should have a gorgeous caramelized exterior while remaining juicy inside.

Oven Method:

If grilling isn’t an option preheat oven to 500°F. Place marinated chicken in a 13x9 roasting pan and add 1 cup water to prevent smoking and keep chicken moist. Bake uncovered for 30 minutes until beginning to brown. Tent with foil and continue cooking 15 minutes more until internal temperature reaches 165°F. The high initial temperature creates caramelization similar to grilling.

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The green sauce is truly the star of this recipe. I always make a double batch because my family uses it on everything from eggs to sandwiches to roasted vegetables. My teenage son once ate an entire bowl with tortilla chips before dinner was even served!

Make Ahead Tips

The beauty of this Peruvian chicken recipe lies in its make-ahead potential. You can prepare the marinade and chicken up to 24 hours before cooking making it perfect for entertaining. The green sauce actually improves with time as the flavors meld together so feel free to make it 1-2 days ahead. Store in separate airtight containers in the refrigerator. The chicken can even be cooked ahead and reheated gently in a 300°F oven covered with foil until warmed through about 15 minutes.

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Serving Suggestions

Serve this Peruvian chicken family style on a large platter with the green sauce in a bowl alongside. Traditional accompaniments include white rice which soaks up the flavorful juices and sauce beautifully. For a complete Peruvian experience add a simple salad of sliced avocado tomatoes and red onion dressed with lime juice and salt. If you’re feeling ambitious try making patatas bravas crispy potatoes that pair wonderfully with the green sauce. This meal works beautifully for both casual weeknight dinners and special gatherings.

Ingredient Substitutions

This recipe is wonderfully adaptable to what you have on hand. Chicken breasts can replace thighs but reduce cooking time by about 2 minutes per side. For the green sauce parsley can substitute for cilantro if you’re feeding cilantro-averse guests though the flavor profile will change significantly. No Greek yogurt? Sour cream works beautifully. Vegetarians can enjoy the amazing green sauce drizzled over grilled vegetables portobello mushrooms or even crispy tofu marinated in the same spice mixture. The flavors are universally appealing and highly adaptable.

Cultural Context

Peruvian chicken known as Pollo a la Brasa in Peru originated in the 1950s and has become one of Peru’s most beloved dishes. Traditional preparation involves marinating whole chickens then cooking them on rotisseries over charcoal. The green sauce Aji Verde is a staple condiment featuring Peruvian aji amarillo peppers. This adapted version uses more readily available ingredients while maintaining the essence of those incredible Peruvian flavors. The combination of Asian influences soy sauce alongside Latin American spices reflects Peru’s unique culinary history shaped by diverse immigration patterns over centuries.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. Adjust cooking times as breasts may cook faster than thighs to avoid drying out.

→ What can I pair with Peruvian chicken?

This dish pairs well with rice, roasted vegetables, or a fresh side salad. The creamy green sauce complements light, simple sides.

→ Can I make the green sauce in advance?

Absolutely. Prepare the sauce up to two days ahead and store it in an airtight container in the refrigerator.

→ Is it necessary to marinate the chicken for 8 hours?

Marinating for 8-24 hours enhances flavor, but if short on time, even 2-4 hours will still yield delicious results.

→ Can I make this dish without a grill?

Yes, the chicken can be baked in the oven at 500°F with water in the pan to retain moisture, as described in the instructions.